Kerala Mutton in Coconut Milk (Karailay Muton In Cokonat Millk )
INGREDIENTS - Chops or tender mutton 1 1/2 lb
- Green chillies 12
- Coconut 1
- Sprig curry leaves 1
- Cloves 6
- Ginger 2 inch piece
- Lemon 1
- Ghee 1 tbsp
- Cardamoms 6
- Butter 1 tbsp
- Cinnamon 1 stick
- Onions 4 large
- Flour 1 tbsp
- Very small potatoes 1/2 lb
- Salt to taste
COOKING DIRECTIONS
- Grate the coconut finely.
- Add 1/2 pint hot water to the gratings, mix well and squeeze out the coconut milk.
- When the gratings have been squeezed dry, add 2 pins hot water, mix and let cool.
- When cool, strain and squeeze out the liquid into a separate bowl.
- Now slice 1 onion finely.
- Heat ghee in a large saucepan and fry the sliced onion, cloves cardamoms and cinnamon till brown.
- Add the second extraction of coconut milk and set to boil.
- Wash the meat and cut into 1 1/2 inch pieces.
- Add it to the boiling coconut milk.
- Add salt to taste, cover the saucepan and let the contents simmer on a low heat.
- Meanwhile, boil and peel the potatoes.
- Split chilies lengthwise.
- Divide the remaining onions into fours and grate ginger finely.
- When the meat is almost tender, add quartered onions, chilies and ginger and cook till tender. Add boiled potatoes.
- Mix the flour into the thick coconut milk (first extraction) and add the mixture to the curry.
- As soon as the gravy thickens, remove from heat.
- Add butter, the juice of a lemon and curry leaves.
- Mix gently and serve ho with dosais or idlies.